From: Chef/Owner Chad Sparrow, Mason Social, Alexandria, Va.

Yield: 10-12 servings

2 pounds lamb, ground
1 onion, small dice
3 garlic cloves 
5 oz. butter
1 tsp. sumac 
1 pinch crushed red pepper flakes
7 oz. all-purpose flour
½ gallon milk
1 qt. heavy cream

In a skillet, brown ground lamb and strain; remove all but 1 ounce of fat. Add onion and garlic; sauté.  Add butter, sumac and pepper flakes. Mix in flour to create a roux. In a separate pot, heat milk and cream; do not simmer. Once hot, add to the roux; adjust consistency with more milk if necessary. Add lamb back into gravy mixture. Serve gravy over buttermilk biscuits and top with two fried eggs. Garnish with fresh oregano.